Dacquoise with almonds and butter cream

Name: Dacquoise with almonds and butter cream
Total time: 250 min
Yield: 8 servings
Ingredients: Almonds, ground into flour - 150 g; Egg white – 150 g; Sugar - 100 g; Powdered sugar for cakes - 70 g; Powdered sugar for cream - 30 g; Cream 30–35% – 300 g; Mascarpone – 150 g

Nut meringue cakes, combined with light cream.

250 min · 8 servings

Per serving

Approximately 400 kcal Protein: 7.7 g Fat: 28.7 g Carbohydrates: 31.0 g

Calculation based on the edible mass of ingredients; actual values vary by product.

Check allergens

Contains: Almonds, Milk, Eggs

NHS: food allergy

Ingredients

Almonds, ground into flour - 150 g
Egg white – 150 g
Sugar - 100 g
Powdered sugar for cakes - 70 g
Powdered sugar for cream - 30 g
Cream 30–35% – 300 g
Mascarpone – 150 g

How to cook

Preheat the oven to 150°C. Draw two circles with a diameter of 20 cm on the parchment and turn the sheet over.
Beat the whites with sugar until stiff peaks form. Stir in almonds and cake powder. Pipe the cakes, bake for 45–50 minutes and cool completely.
Whip cold cream with mascarpone and cream powder until thick.
Frost the cake layers, assemble the cake and refrigerate for 2 hours. Use a serrated knife to cut without applying too much pressure.

Products for the recipe

Almonds raw — 150 g: almonds, ground into flour. Prepare as directed in recipe steps.

Editorial recipe from Vostok Food based on the description of the dish in the source. Quantities, home cooking method and Russian text - adaptation; This is not a literal translation. Adaptation is distributed under CC BY-SA 4.0.

Source: Wikipedia contributors — Dacquoise · CC BY-SA 4.0